Caramel Porter - Beer Recipe - Brewer's Friend

Caramel Porter

182 calories 19 g
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Beer Stats
Method: Partial Mash
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 182 calories (Per )
Carbs: 19 g (Per )
Created: Tuesday March 18th 2014
1.055
1.014
5.4%
34.9
34.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb American - Pale Ale1.75 lb Pale Ale 37 3.5 20%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 11.4%
4 oz American - Chocolate4 oz Chocolate 29 350 2.9%
4 oz American - Black Malt4 oz Black Malt 28 500 2.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 5.7%
5 lb Dry Malt Extract - Amber5 lb Dry Malt Extract - Amber 42 10 57.1%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 60 min 28.83 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 4.82 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.25 25%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal mash grains -- -- 150 °F 45 min
0.5 gal rinse grains, boil, add malts, top up to 3.5 gal, boil, start hop schedule Sparge -- 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use filtered water and adjust to above water profile, which is ideal for a Porter.
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 62°F for two weeks, transfer to secondary and condition cool (50-55°F) for 3-4 weeks. Bottle and age at 50°F for 3 weeks.

The caramel and dark malt notes are well balanced by Goldings hop flavor and bitterness. There is a mild syrupy, molasses aftertaste that is pleasant, especially with the roasty notes.

View Count: 6270
Brew Count: 3
Last Updated: 2014-03-19 18:32 UTC

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